We've made a Sri Lankan classic: Crab Curry. While commonly a whole crab sits in a bowl, we've created a more manageable version with ready-picked crabmeat. The sweetness from the crab and creaminess from the coconut are paired with a zingy lime and cucumber salad and served over fluffy rice.
Prep Time
25 min
Cuisine
Asian
Use within
6-7 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
130g basmati rice
basmati rice
50g solid coconut cream
white coconut kernal 100%
20g coriander
coriander(100%)
1/2 cucumber
cucumber
1 garlic clove
garlic
15g fresh root ginger
ginger
1 lime
lime
1 tsp nigella seeds
nigella seeds
100g Cornish fifty fifty crab
White crab meat (50%), Brown crab meat (50%) (crustacean)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the basmati rice and 350ml [700ml]water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
2
Meanwhile, peel 2 [4]shallots (you'll use the rest later!) and all of the garlic
Peel the ginger (scrape the skin off with a teaspoon)
Cut the stalks off the coriander and set the leaves aside for later
Cut the stalk off of the red chilli[es]
3
Boil a kettle
Add the shallot, garlic, ginger, coriander stalks, chilli (can't handle the heat? Go easy!) and 1 tbsp [2 tbsp] vegetable oil to a food processor and blitz the lot to a coarse paste
If you don't have a food processor, just chop everything together finely
4
Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp]vegetable oil over a medium heat
Add the curry powder and ground turmeric and cook for 1 min
Add the blended ingredients, with a large knob of butter and a generous pinch of salt
Cook for 3-4 min or until fragrant and softened
5
Chop the hard coconut cream into pieces and combine it with 400ml [800ml]boiled water and whisk to dissolve - this is your coconut stock
Separate the white crabmeat from the brown crabmeat, you'll use the white meat later!
Add the coconut stock, 1/2 tsp [1 tsp]sugar and the brown crabmeat to the pan and cook for 5 min or until it's reached a loose consistency
6
Meanwhile, halve the cucumber lengthways, scrape the seeds out with a teaspoon and discard, then finely slice the flesh
Chop the coriander leaves roughly
Peel and finely chop the remaining shallot[s]
Halve the lime[s]
7
Mix the sliced cucumber, chopped coriander, chopped shallot and nigella seeds in a bowl
Squeeze the juice of the lime[s] into the bowl and add and a pinch of salt - this is your cucumber salad
8
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